Have you ever tried to make some specialty and it just didn't turn out as good as the one you've tasted in a restaurant or at your friend's house?

You did everything by the book but you were a bit disappointed by the result?

Your family hasn't said anything but you could tell by their faces that they were expecting a little bit more and you felt you let them down?

There is a big chance that it wasn’t your fault.

The fact is that a lot of ovens (even if they are brand new) give you false information about the temperature inside. This may well be the cause of your imperfect meal.

A few years ago I found the solution for this problem.

By using an oven thermometer I've overcome the problem of bad temperature distribution in the oven.

A lot of recipes demand certain temperature for a meal to turn out the way it should, so the usage of oven thermometer is more than required. This little device is a well-known “secret” in professional kitchens.

It helped me made perfect specialties for numerous occasions, and I'm always using it!

Reasons to Use Oven Thermometer

Most of the oven's internal thermometers (if they have one at all) show the temperature of the location where they are placed, but because of the hot spots, the position of the heaters and temperature cycles, the temperature inside of an oven is not evenly distributed. That means that you can measure the temperature of a certain place in the oven only with a movable thermometer.

An oven may not be properly calibrated. The impact of the oven that is off by only 40-50 degrees F (Fahrenheit) can be pretty significant! Over the years I've learned that accuracy is crucial if you want to cook properly. I will just add that some ovens can be off by as much as 90-100 degrees!

If you are using an oven thermometer, you can have full control over the cooking process. It is a necessary item for consistent and reliable results and for recipes that require precise temperatures.

Efficient overheating prevention.

Can be used for comparing with the temperature displayed on the oven dial.

Their biggest advantage in comparing with other types of thermometers (e.g. thermometers with probe) is the fact that you can simply put them in the oven at the start of the cooking process. They can withstand high temperature during the entire cooking process and provide you with the information about the temperature in the oven at any time during the process. You don't have to open the oven door and needlessly cool off the oven.

Types of Oven Thermometers

There are several divisions of oven thermometers:

Digital oven thermometers.

Oven thermometers with a dial face (analog).

I've used both types, and although the digital are faster, I prefer the ones with a dial face (they are, in my experience, more precise and can withstand higher temperature).

Oven thermometers can hang, clip or stand, some of them show Celsius temperature scale, some shows Fahrenheit scale, and there are also those that show both.

How to Use The Oven Thermometer

In case you've never used some kind of oven thermometer, here's a quick guide:

Put the thermometer in the oven – it's critical where you put it (I like to place it close to the middle of the oven, where the food cooks). Also, make sure that you can see what the thermometer displays when you close the oven (place it near the door glass).

Turn on the oven, set it to the appropriate temperature and wait for it to heat up. The thermometer will need a little more time than the oven itself, depending on the type of the thermometer and type of the oven.

After several minutes check the dial of the thermometer and compare it to the temperature you've set on your oven. Adjust the temperature of your oven if needed (it is very common that the temperature inside the oven is lower than it should be).

Place the meal you want to cook in the oven. Check the dial of the thermometer periodically and readjust the temperature of the oven if needed.

Be careful when you decide to take out or move the thermometer because it will be very hot!

What to Look For When Buying Oven Thermometer

For me, and I think you'll agree, the most important attribute of an oven thermometer is accuracy. That is my number one condition!

Of course, small variations are inevitable, but it is imperative that the thermometer that I'm using is consistent and reliable.

Display (or dial) readability and durability are also significant.

The speed of the thermometer is not critical, but it plays a part in my decision making when I'm choosing which oven thermometer shall I use.

I also prefer those which are easy to install (place) in the oven. I've had some unpleasant experiences with oven thermometers that are too hard to set properly (they were too loose, and they would fall off from the racks).

I also advise not to buy oven thermometers which are not NSF approved.

Every oven thermometer has its temperature range, and you should check it – you don't want your thermometer to melt inside the oven!

This is a very affordable oven thermometer I've used for years. It's made of stainless steel, and it's fairly large and easy to read. Displays both Fahrenheit and Celsius temperature scale. It is sealed and totally mechanical.

Potential stains can be easily cleaned with scouring pads or fine steel wool. It has a white dial with black letters, and it can hang or be put on a flat surface. It reads pretty quickly, and the only problem I had with it is that the base is too small (sometimes it would fall trough the oven racks).

Temperature Range: 60-590 degrees F

Color: Stainless

Things I liked:

It reads pretty quickly

Inexpensive

It has a durable lens that will not shatter

NSF-approved

Measures both Fahrenheit and Celsius

Displays clearly marked temperatures

Suitable for both professional and home kitchens

Things I didn’t like:

Not waterproof

It is not very accurate below 200 degrees F

The hook should be a bit larger (can fall off when accidentally touched)

This one has a colorful 3-1/4-inch dial with big numbers and a red pointer to indicate temperature which makes this oven thermometer very easy to read. I can see the temperature from several feet away!

It can either stand or hang from the oven racks. This large oven thermometer is also durable (I had the same one for years). It is very fast and fairly reliable.

Temperature Range: 100-600 degrees F

Color: Stainless

Things I liked:

Can be both hung from a rack or stand on its own

Durable

Corrosion resistant

NSF approved

Extra-large

Inexpensive

Measures both Fahrenheit and Celsius

Resists corrosion

Resistant to scratches and other signs of damage

Lenses made from tempered glass

Things I didn’t like:

The pointer may get stuck

It shows significantly big difference when compared with other oven thermometers

While I'm using this oven thermometer, I can concentrate solely on my cooking, and I don’t have to worry about temperature problems because this thermometer is quite reliable and accurate.

Yes, the display is not perfect, and the temperature can vary a little bit, but I've never made a bad meal while I was using this thermometer. As a matter of fact, every time I used this thermometer my meals turned out perfectly!

When I want to make some “demanding” specialty which requires very precise and specific temperature I'm using this useful item!

Things I didn’t like:

I like this one – it has a large, easily readable dial and the accuracy is very satisfying. The shipping is free which is always a plus!

It is made from stainless steel, and it is very durable. It is not very user-friendly, though – I've had small problems placing it in the oven, and the visibility is not the greatest, but the results I got with this thermometer are magnificent.

Definitely, one of the thermometers you can rely on.

Temperature Range: 50-500 degrees F

Color: Silver

Things I liked:

Very accurate

Durable

NSF Approved

Able to hang or stand freely

Things I didn’t like:

Slow

Hanger bends easily

Shows only Fahrenheit scale

Not waterproof

Not the cheapest one

And The Best Oven Thermometer You Can Get Today is...

Above I've listed five of my favorite oven thermometers and tried to bring them closer to you.

Barbara Whitney

For the last 20 years, I’ve been cooking, preparing, researching, and gathering recipes, tools, and knowledge about food and the way we prepare it. Raising two lively boys and spoiling one great husband later, it’s safe to say that I’ve optimized my kitchen to deliver the best possible meal, no matter the occasion.

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